Elderflower crème brûlée with biscotti

2014-09-21 20.24.25

The pudding at the crayfish party was one of my favourite puddings; homemade crème brûlée. This one was flavoured with my homemade elderflower cordial and served with crispy biscotti (and some chocolates and Swedish pick ‘n mix) and went down a treat with ice-cold homemade limoncello.


Fläder crème brûlée, serves 4

300 ml double cream

150 ml elderflower cordial

50 ml caster sugar

6 egg yolks

some more caster sugar 

Bring cream, cordial and sugar to the boil, Leave to cool a little. Beat the egg yolks lightly and add first some of the cream mixture and then the rest. Divide between pots/ramekins and bake in 100C fan oven until just set, about 35-40 minutes. Leave t cool completely and keep in the fridge until serving. Before serving cover the top with a thin layer of caster sugar and use a crème brûlée burner to create a crisp sugar layer on top. Serve immediately, decorated with a strawberry, and biscotti on the side. 

Biscotti, makes about 20

Adapted from Delia’s recipe.

110 g plain flour

3/4 tsp baking powder

a pinch salt

25 g ground almonds

50 g whole almonds (skin on)

75 g golden caster sugar

1 egg, lightly beaten

Mix flour, baking powder and salt in a bowl. Add ground and whole almonds and sugar. Mix thoroughly and add the egg. Mix with a wooden spoon/using your hands to a smooth dough. Place on a floured surface and roll into a 28 cm long roll. Place the roll on a lined baking tray. Bake for 30 minutes in 170C oven. Leave to cool completely.

Reduce the heat to 150C. Use a serrated knife to cut the biscotti into slightly diagonal slices about 1 cm wide. Place on the lined baking tray and bake for another 30 minutes, until golden and crisp. Leave to cool completely. Store in an airtight container.  

Crème brûlée with Amarula Cream

As you might know, my favourite dessert in the whole world is crème brûlée, followed closely by panna cotta, and the worst thing that could happen to me in this world (ok, maybe not) is that I grew bored of the two. As I can’t allow that to happen I try to renew the recipes once in a while. So on Saturday I made this lovely version of crème brûlée, flavoured with Amarula cream. I love Amarula cream , it is like the better sister to Bailey’s. Velvety smooth with its particular taste from the berries on the Marula trees in South Africa it worked really well with the creamy crème brûlée. Yum!

Crème brûlée with Amarula Cream, serves 2-3

3 egg yolks

60 ml caster sugar

200 ml cream

100 ml milk

at least 3 tbsp Amarula Cream

brown sugar

Stir sugar and egg yolks together. Heat up cream and milk in a pan. Just before it boils, remove from heat and stir into the yolks. Stir until all the sugar has melted. Mix in the Amarula. Pour into dishes. Bake in 110C for 35-45 minutes or until the mixture has just set. Leave to cool. Sprinkle with a thin layer of brown sugar before serving and caramelize it with a torch. (Brown sugar has a lower melting point than white).